[{"title":{"valueFi":"Kuvaus","valueEn":"Description","valueSv":""},"content":{"valueEn":"The programme is designed to educate experts that meet the increasing global challenges of lifestyle- related diseases, malnutrition, food insecurity, and climate change. The curriculum aims to provide in-depth knowledge on the composition, nutritional quality, sensory properties, and health effects of food. Special attention is paid on the influence of environment, genetic factors, and processing at molecular level. The studies are closely linked to the current development focus on: \r\n- structure-function relationship of food components (fats, flavor compounds, and bioactive metabolites)\r\n- sustainable sources of proteins and other nutrients\r\n- the value addition and sustainable utilization of existing food resources from plants and marine resources as well as exploration of new alternative sources for food \r\n\r\nThe curriculum also offers understanding on theory, potential, and hands-on usage of state-of-the-art analytical and processing methods that serve food development purposes. These include chromatography and mass spectrometry, food metabolomics, sensory evaluation, and bioprocessing using enzymes and fermentation technologies. The curriculum also covers various aspects of healthy foods, food safety, and European food legislation as well as practical guidance and orientation in career development.   \r\n\r\n**Degree structure** \r\nThe degree (120 ECTS) is comprised of following study modules:\r\n- Common studies (10 ECTS)\r\n- Food Development (30 ECTS)\r\n- Master’s Thesis in technology and supporting studies (40 ECTS)\r\n- Thematic module or minor subject (20 – 25 ECTS)\r\n- Other studies (15 - 20 ECTS) including mandatory languages studies\r\n\r\nA personal study plan will be prepared for every student in the beginning of the studies in order to determine the exact content of his/her studies.\r\n\r\nTo get the module mark of a minor subject (25 ECTS) or of a thematic module (20 ECTS), the content of the module has to follow the structure of a specific module stated in the curricula guide.\r\n\r\n**Prerequisites** UTU students with a B.Sc. (Tech) degree in Biotechnology have a possibility to continue their studies in the MDP in Food Development. Students holding a bachelor’s degree from other Finnish or foreign universities or Finnish universities of Applied Sciences (ammattikorkeakoulu) have to apply for the programme in a separate call.\r\n\r\nApplicants from foreign universities are eligible to apply in a separate call, if they have a nationally recognized first cycle degree – normally a Bachelor’s degree – from an accredited institution of higher education, which corresponds to at least 180 ECTS (European credits) or to three years of full-time study. The B. Sc. degree must be in a relevant field of study, e.g. Food Development, Food Sciences, Food Technology, Food Engineering, Biochemistry, Biotechnology, Agricultural and/or Biosciences where sufficient knowledge in food sciences, polytechnic/engineering, and/or biosciences is achieved.","valueFi":"The programme is designed to educate experts that meet the increasing global challenges of lifestyle- related diseases, malnutrition, food insecurity, and climate change. The curriculum aims to provide in-depth knowledge on the composition, nutritional quality, sensory properties, and health effects of food. Special attention is paid on the influence of environment, genetic factors, and processing at molecular level. The studies are closely linked to the current development focus on: \r\n- structure-function relationship of food components (fats, flavor compounds, and bioactive metabolites)\r\n- sustainable sources of proteins and other nutrients\r\n- the value addition and sustainable utilization of existing food resources from plants and marine resources as well as exploration of new alternative sources for food \r\n\r\nThe curriculum also offers understanding on theory, potential, and hands-on usage of state-of-the-art analytical and processing methods that serve food development purposes. These include chromatography and mass spectrometry, food metabolomics, sensory evaluation, and bioprocessing using enzymes and fermentation technologies. The curriculum also covers various aspects of healthy foods, food safety, and European food legislation as well as practical guidance and orientation in career development.   \r\n\r\n**Degree structure**  \r\nThe degree (120 ECTS) is comprised of following study modules:\r\n- Common studies (10 ECTS)\r\n- Food Development (30 ECTS)\r\n- Master’s Thesis in technology and supporting studies (40 ECTS)\r\n- Thematic module or minor subject (20 – 25 ECTS)\r\n- Other studies (15 - 20 ECTS) including mandatory languages studies\r\n\r\nA personal study plan will be prepared for every student in the beginning of the studies in order to determine the exact content of his/her studies.\r\n\r\nTo get the module mark of a minor subject (25 ECTS) or of a thematic module (20 ECTS), the content of the module has to follow the structure of a specific module stated in the curricula guide. \r\n\r\n**Prerequisites** UTU students with a B.Sc. (Tech) degree in Biotechnology have a possibility to continue their studies in the MDP in Food Development. Students holding a bachelor’s degree from other Finnish or foreign universities or Finnish universities of Applied Sciences (ammattikorkeakoulu) have to apply for the programme in a separate call.\r\n\r\nApplicants from foreign universities are eligible to apply in a separate call, if they have a nationally recognized first cycle degree – normally a Bachelor’s degree – from an accredited institution of higher education, which corresponds to at least 180 ECTS (European credits) or to three years of full-time study. The B. Sc. degree must be in a relevant field of study, e.g. Food Development, Food Sciences, Food Technology, Food Engineering, Biochemistry, Biotechnology, Agricultural and/or Biosciences where sufficient knowledge in food sciences, polytechnic/engineering, and/or biosciences is achieved.","valueSv":""}},{"title":{"valueFi":"Lisätiedot","valueEn":"Further information","valueSv":""},"content":{"valueEn":"Responsible person Jukka-Pekka Suomela","valueFi":"Responsible person Jukka-Pekka Suomela","valueSv":""}},{"title":{"valueFi":"Osaamistavoitteet","valueEn":"Objective","valueSv":""},"content":{"valueEn":"In the Master’s Degree Programme in Food Development you will:\r\n- learn to understand the phenomena and concepts related to molecular food sciences and different relationships between them\r\n- gain strong theoretical knowledge on themes of food development and can apply it into practice\r\n- learn the methods used in food development and how to apply them to research and product development purposes\r\n- gain knowledge on how to search, apply, and create information\r\n- gain the ability to make justifiable decisions based on the information that you have critically achieved\r\n- gain experience in real life work in academic and industrial projects in food development and research\r\n- obtain skills to work in a responsible role as part of multi-disciplinary and multicultural teams","valueFi":"In the Master’s Degree Programme in Food Development you will:\r\n- learn to understand the phenomena and concepts related to molecular food sciences and different relationships between them\r\n- gain strong theoretical knowledge on themes of food development and can apply it into practice\r\n- learn the methods used in food development and how to apply them to research and product development purposes\r\n- gain knowledge on how to search, apply, and create information\r\n- gain the ability to make justifiable decisions based on the information that you have critically achieved\r\n- gain experience in real life work in academic and industrial projects in food development and research\r\n- obtain skills to work in a responsible role as part of multi-disciplinary and multicultural teams","valueSv":""}}]